Rice vinegar is the most common vinegar in East Asian cuisines (Japan, China, Vietnam and Korea). Rice vinegar is produced from fermented rice or from the sediment remaining after the fermentation of rice in the sake production process. Rice vinegar is characterized by a light color, mild acidity and a slightly sweet aroma, and is a necessary ingredient in the preparation of rice for sushi, marinades and dips common in Japanese cuisine. Rice vinegar cannot be substituted for western vinegar, as its flavor profile is unique. Made in: China Volume: 500 ml Kosher: Hatam Super Pat